Cucumber Curd Raita | Vellarikai Thayir Pachadi

Here is a simple cool raita prepared with cucumber with fresh ground coconut which is then mixed with yogurt. A great side for biryanis and variety rice. It is pretty much similar to tomato curd pachadi.  Instead of tomatoes, we are using cucumber that’s it. For this pachadi, the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil makes this dish heavenly and it adds a unique taste.

This raita can be used as a side dish for any variety rice recipes. When I am not able to make proper dry curry or kootu, I usually do this raita or the tomato one.  I just love this raita plain and I can eat it just like that… ;-) (appadiye saapiduven :-))

Ok, now here is the cucumber raita recipe. 

• Cucumber (Medium Size) – 1, approx 1 cup (Peel the skin and grate them)
• Curd – 1 cup
• Salt – 1.5 tsp (or to taste)
• To grind:
• Green chilies – 2
• Shredded Coconut – ½ cup
• For Tempering:
• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Hing – 1 tsp

• Grind the coconut and green chilies together into smooth paste by adding little water
• Beat the curd and add the grated cucumber and the coconut mixture.
• Add salt.
• In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
• Once the oil is hot add mustard seeds and hing.
• Once they start spluttering, add to the raita mixture.

• Adjust the salt and spices according to your taste.
• Make sure the cucumber is not bitter.

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Cucumber Curd Raita | Vellarikai Thayir Pachadi

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

A simple cool raita prepared with cucumber with fresh ground coconut which is then mixed with yogurt. A great side for biryanis and variety rice.

Course: Side Dish

Cuisine: Indian, South Indian

Servings: 3

Author: Srividhya G

Ingredients

For the Raita

• Cucumber Medium Size - 1 (Peel the skin and grate them)
• Curd – 1 cup
• Salt – 1.5 tsp or to taste

To grind

• Green chilies – 2
• Shredded Coconut – ½ cup

For Tempering

• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Hing – 1 tsp

Instructions

1. Grind the coconut and green chilies together into smooth paste by adding little water

2. Beat the curd and add the grated cucumber and the coconut mixture.
3. Add salt.
4. In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.

5. Once the oil is hot add mustard seeds and hing.

6. Once they start spluttering, add to the raita mixture.

Recipe Notes

• Adjust the salt and spices according to your taste.
• Make sure the cucumber is not bitter.